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Celiac.com 04/16/2024 - Scallops and bacon pair perfectly with white wine, shallots and baby spinach in this tasty, easy-to-make delight. Serve with your favorite toasted gluten-free bread to soak up the yummy broth. Indulge in a culinary symphony of flavors with this delightful recipe that brings together succulent scallops, crispy bacon, aromatic shallots, and vibrant baby spinach, all harmonized by a splash of white wine or chicken broth. The combination of these premium ingredients creates a savory broth that is perfect for savoring with your favorite toasted gluten-free bread. This dish not only tantalizes the taste buds but also offers a visual feast with its colorful and enticing presentation. Whether you're hosting a dinner party or treating yourself to a gourmet meal, this scallops and bacon creation promises a culinary experience that's both elegant and easy to prepare. Ingredients like bacon and scallops add a touch of luxury, while the shallots and spinach infuse the dish with depth and freshness. The white wine or chicken broth elevates the flavors, adding a hint of acidity and complexity to the dish. This recipe is a celebration of fine dining made accessible, allowing you to enjoy restaurant-quality flavors in the comfort of your own home. Ingredients: 4 bacon strips, chopped 12 sea scallops (about 1½ pounds), side muscles removed 2 shallots, finely chopped ½ cup white wine or chicken broth 8 cups fresh baby spinach (about 8 ounces) Directions In a large nonstick skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 2 tablespoons. Wipe skillet clean if necessary. Pat scallops dry with paper towels. In same skillet, heat 1 tablespoon drippings over medium-high heat. Add scallops; cook until golden brown and firm, 2-3 minutes on each side. Remove from pan; keep warm. Heat remaining drippings in same pan over medium-high heat. Add shallots; cook and stir until tender, 2-3 minutes. Add wine; bring to a boil, stirring to loosen browned bits from pan. Add spinach; cook and stir until wilted, 1-2 minutes. Stir in bacon. Serve with scallops.

Celiac.com 07/09/2022 - There are many recipes for scallops out there that either sear, sauté or grill. Nothing wrong with those approaches. But, these scallops rely on the broiler to deliver tender, golden scallops in no time at all. Try them for a delicious departure from the usual dinner suspects. Ingredients 1 ½ pounds bay scallops 1 tablespoon garlic salt 2 tablespoons butter, melted 2 tablespoons lemon juice garnish with your favorite veggies Directions Heat the broiler. Rinse scallops, the dry lightly with paper towel, then place in a shallow baking pan. Sprinkle with garlic salt, melted butter and lemon juice. Broil 6 to 8 minutes or until scallops start to turn golden. Remove from oven and serve with extra melted butter or margarine on the side for dipping.

Celiac.com 03/20/2018 - Juicy, delicious scallops get the cold-weather treatment with this delightfully simple recipe. These lightly spiced scallops are a perfect way to celebrate the approach of spring, while winter still digs in for a fight. They go great with your favorite white wine, and are sure to leave your diners smiling. Butternut squash and warm spices make a base for fresh sea scallops in this tasty gluten-free entree . Ingredients: 12 medium sea scallops 1 package butternut squash 1 tablespoon butter 1 pinch cayenne pepper ½ teaspoon ground ginger, separated ½ teaspoon ground coriander ¼ teaspoon ground cinnamon 2 tablespoon quality cooking oil salt pepper Directions: Bring salted water to a boil in a covered stockpot. Add squash; cook 13 to 15 minutes or until very tender. Drain well. Transfer to food processor along with butter, cayenne, ⅛ teaspoon ground ginger, and ⅛ teaspoon salt. While squash cooks, pat scallops dry with paper towels. In small shallow bowl, combine coriander, cinnamon, ¼ teaspoon ginger, and ¼ teaspoon black pepper. Sprinkle scallops with ¼ teaspoon salt to season both sides. Press 1 side of each scallop into spice mixture; set aside, spice sides up. In 12-inch skillet, heat oil on medium-high to a point just below smoking. Add scallops, spice sides down. Cook 2 to 3 minutes or until browned. Turn over; cook 2 minutes or until golden brown and opaque in center. Remove from heat. Purée squash until smooth. Divide between serving plates, and top with scallops. Garnish with chives. Grab your favorite wine or gluten-free beer, and dig in.

This is a wonderfully sweet way to prepare scallops. The integrity of the scallops is well-maintained by giving them a light sear on each side, allowing them to hold their own against the tangy citrus sauce. This is a dish that utilizes both the juice and the zest of the fruit along with the savory aroma of the cider and coriander which work synchronously to create powerful dimension in the mouth. Because the quinoa cooks on its own, this recipe does not take long and makes for a beautiful presentation. Ingredients: 1 ½ pounds sea scallops 4 tangerines 2 oranges 1 small lemon 1 cup quinoa, rinsed 2 ¼ cups water 2 tablespoons apple cider vinegar 1 ½ teaspoons toasted coriander seeds, crushed 3 tablespoons melted butter 2 tablespoons sugar 1 tablespoon olive oil 1 tablespoon fresh chives, chopped 1 ½ teaspoon salt 1 teaspoon pepper Preparation: Season water with ½ teaspoon salt in a medium saucepan and add quinoa. Bring to a rapid boil and then reduce heat to low and simmer, uncovered until the water is fully absorbed, up to 15 minutes. Fluff with a fork. While quinoa is cooking, grate 1 teaspoon of orange and lemon zest. Juice all the fruits into a bowl. Heat sugar in a skillet over medium heat until it turns a tawny-amber color. Remove from heat and whisk in vinegar, juices, zest and coriander. Return to heat and bring to a boil. Cook until sauce thickens and becomes syrupy, 8-10 minutes. Remove from heat and whisk in butter. Keep warm. Heat olive oil in a large skillet. Sprinkle scallops with remaining salt and pepper. Add scallops to skillet and sear first side until golden in color, about 4 minutes. Flip once and cook the other side for 2-3 more minutes. Serve scallops over a bed of quinoa and finish with a drizzle of the warm citrus sauce.